Egg product



- such a product not heretofore avai Patented Feb. 14, 1933 UNITEDSTATES, PATENT OFFICE BLIUKL' mm, OF KANSAS CITY, MISSOURI, ASSIGNOR '10TBANIN EGG PRODUCTS 00., A CORPORATION OF MISSOURI nee raonuc'r IoDrawing.

My invention relates to egg products and more particularly to articlesof commerce comprising mixtures of eggs with other food substances, andprocesses for preparing the same, the principal object of the inventionbeing to provide a product including natural egg and a fat combined insuitable roportions to provide a compound ingre lent or use in thepreparation of foods, to render a product homogeneous and to facilitateand promote thorough distribution of the constituents among the otheringredients of the food. I In the manufacture of ice cream relativelyexpensive pure, sweet cream and milk, are referred ingredients, toproduce a rich pr uct having desired smooth texture, but the resultingice cream tends to change quickly to liquid. Manufacturers add variousingredients to replace part or all of the pure cream, and to conferability to stand up.

Common resent practice is to use dried skim milk, ried eg yolk, and arelatively large proportion 0 whole or skim milk. Separately dried skimmilk and egg yolk are sometimes mixed to form a commercial roduct forthis use. When added to milk,

e separate particles of dried milk and dried yolk act independently withthe li uid milk, are with difficulty blended with t e liquid, and failto produce a homo eneous product having desired characters 0 highquality.

Particular objects of my invention there fore are to combine'dried milkand egg yolk to form a homogeneous in dient for foods to include butterfat in t e ingredient, and

to provide an ingredient which will assure 0 hig quality for ice creamand enable the ice cream to stand up for a relatively long period whensubjected to heat.

In accomplishing these and other objects of the invention, I havelprovided a new able, and a rocess for producing the product which 'Wlllbe particularly described. In a specific aspect adapted to the prearation of a compound ingredient for ecream comprising eggs and milk,the process consists essentially in the mixing of a suit- Applicationfled April 22, 1829. Serial I0. 857,348.

able amount of dried milk with a quantity of liquid egg yolk to form ahomogeneous product, and conditioning the product for little stirring oragitation to avoid beating.

up the yolk, and a homogeneous solution results.

I preferably add the dried milk to the eg yolk, for dissolving the milkin the yolk, and may add the fat immediately after mtroducing the milkto the yolk, in order to bring about the simultaneous association of theyolk, milk and fat, and the com lete and equal dispersion anddistribution 0 the milk and fat through the relatively large body ofyolk. The dried milk soaks up the liquid egg and fat, and anemulsion-like mixture results, which retains its new character.

The product is then dried, and because of the thorough dispersion of themilk and fat in the egg, substantially all particles of the driedproduct consist of yolk, fat and milk.

The dried product is in a particularly favorable condition, due to itshomogeneous character, for use in the manufacture of icecream andsimilar foods. The high degree of dispersion of the milk and .fat in theegg promotes the distribution of the three constituents in the bodycomprising the other 1 be described, quantities being given 7ingredients of the ice cream, so that the homogeneous character of theresulting ice cream is assured.

Each particle will be brought into contact with the relatively largeproportion of liquid milk forming the bulk of the ice cream stock, andall the yolk, dried milk and fat will therefore be equally distributedthrough prepared having the egg and fat the liquid milk, and act equallyon all portions of the ice cream mixture.

The constituents of the primary mixture do not tend to act on each otherin the ice I. cream mixture, and combine with the liquid milk ratherthan with each other.

The dried milk adds beating. and whi ing qualities to the ice creammixture, t e at and egg yolk confer stiffness on the ice cream whenfrozen, and also add richness, the fat particularly contributingrichness.

Ice cream including my new article comprising skim milk, fat and eggyolk, will have a hi h quality of texture, will be smooth, and willresist melting, and will be homogeneous.

A relativel small amount of my product may be adde to a large quantityof milk for making ice cream, for example suilicient to comprise 1 percent of the ice cream mixture, and the resulting ice cream will have alarger volume, greater smoothness, more richness, and better keepingqualities than ice cream containing the same ingredients in the sameproportions prepared by ordinary methods, and will be less expensive andstand up better than when pure cream is used.

M process is particularly useful and the pro uct will be particularlydesirable since a compound article is formed including the egg, milk,and butter fat constituents of a food in suitable proportions to eachother, V and in easily usable form and can be mixed with otheringredients of a food with assurance that the egg, milk and the butterfat will be thoroughly distributed among the other ingredients.

A particular form of the product may be constituants in any desiredproportions. The fat will be in a condition in the egg similar to thecondition of butter fat in milk, the high degree of dispersion of thefat being particularly desirable in the manufacture of ice cream andsimilar foods.

What I claim and desire ters Patent is:

1. The process of preparin an egg product includin stirring drie milkwith a quantity of liquid egg yolk sufiicient to provide the moisture ordissolving the milk,

to secure by Letand limiting the stirring step to avoid beating up of te egg yolk. 2. The rocess of preparing an eg product inclu ing addin aquantity 0 dried milk to a quantity of liquid egg yolk in unbeatencondition sufiicient to dissolve the milk, agitating the milk and eggyolk to promote mixture thereoffor dissolving the milk in the yolk,limiting the agitating step to avoid beating up the yolk, and dryin themixture containing unbeaten egg yol to 7 provide a product which may bebeaten up. 3. The procgss of preparing an egg prodneem'zs not includingaddin a sufiicient quantity of dried milk to a b y of liquid egg yo todissolve in the yolk and form a homogeneous mixture, stirring themixture to promote dispersion of the particles of dried milk throughoutthe body of liquid efieyolk, limiting the stirrin step to avoi ating upthe egg yolk, an drying the mixture to provide an egg yolk productcapable of being beaten up when mixed with liquid.

4. The process of preparin an egg product com rising adding a s cientquantity of liqui egg to a body of dried milk to dissolve substantiallyal of the milk, adding liquid fat to the milk and egg yolk, limiting theadded fat to an amount sufiicient to combine with the milk and egg yolkfor formin a homo eneous mixture, stirring the mil egg yo and fat todisperse the milk and fat through the egg yolk, and limiting the liquidcontent of t egg yolk and fat.

5.- An e g product including egg dried mi dissolved in the e g yolstantially the proportions egg olk in liquid form drie milk.

6. An egg product capable of being beaten up comprising in substantiallythe proportions named 60 yolk, 25 per cent of dried milk issolved 1n theegg yolk, and 15 per cent of fat combined with the egg yo k and milk.

In testimony whereof I aflix m SAMUEL e product to the 01k and in sub- 060 pounds of to 25 pounds of signature. BANIN.

percent by wei ht of egg

